Savory Reuben Bake
A comforting dish that combines the flavors of a classic Reuben sandwich into a warm, layered bake featuring pastrami or corned beef, Swiss cheese, sauerkraut, and pickles.
Servings: 8 servings
Calories: 380kcal
Ingredients
Main Ingredients
- 1 lb sliced pastrami or corned beef Rich and savory, providing the essential meaty base filled with deep flavor.
- 2 tsp caraway seeds Aromatic seeds that add a unique touch enhancing the overall taste.
- 1 cup chopped dill pickles Crunchy and tangy, infusing a refreshing zest into the dish.
- 1 cup milk Creamy and smooth, contributing to the custard-like consistency.
- 1/4 cup yellow mustard Introduces a sharp tanginess that complements the meat beautifully.
- 6 slices rye bread Hearty and robust, serving as the foundation for this layered dish.
- 4 cups shredded Swiss cheese Ooey-gooey and melty, bringing delightful creaminess.
- 1/3 cup Thousand Island or creamy dressing Adds a touch of sweetness and a creamy texture.
- 3 large eggs, beaten Essential for binding the ingredients and creating a rich filling.
- 1 (14.5 oz) can sauerkraut, drained Provides a lovely contrast to the richness of the meat and cheese.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch or 11×7-inch baking dish with a little oil or butter.
- Cut 4 slices of rye bread into cubes and spread them evenly across the bottom of the prepared baking dish.
- Layer half of the sliced pastrami or corned beef over the bread cubes, followed by drained sauerkraut, chopped dill pickles, and 1 teaspoon of caraway seeds.
- Sprinkle 2 cups of shredded Swiss cheese over the layer.
- Add the remaining slices of meat, gently pressing down to compact the layers.
- Top with the remaining cheese and sprinkle the last teaspoon of caraway seeds.
Custard Mixing and Baking
- In a mixing bowl, whisk together the milk, beaten eggs, yellow mustard, and Thousand Island dressing until smooth.
- Evenly pour the egg mixture over the layered ingredients in the baking dish and sprinkle reserved breadcrumbs on top.
- Cover the pan with aluminum foil and bake for 45 minutes.
- Allow the dish to rest for about 5 minutes before serving.
Notes
For added flavor, consider toasting the caraway seeds briefly before adding them to the dish. Add cayenne pepper for a spicy kick. Leftovers can be stored in an airtight container for up to 4 days or frozen for up to 3 months.